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Through the process of elimination, I have discovered that I have a sensitivity/allergy to wheat.  When I have any food with wheat in it, I become congested and start to sneeze, alot. This usually lasts for one to two days. While this isn’t disabling, it is very distracting and uncomfortable.

While it may not seem like it’s that big of a deal, it does make me wonder how else the wheat is affecting me. I’m not sure if it’s gluten issue or not. I’m not even sure that it really matters. I just know that I feel better when I’m not eating it.

I have already been working on reducing our family’s dependence on wheat products so I have something of a head start. Over the years I have experimented with a variety of flours such as coconut, almond, amaranth and chickpea. I’ve opted to stay away from soy and corn due to the possibilities of GMO contamination.
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One thing I have come to realize is that bread and pasta are not required for a meal. I had been raised with the attitude that starches are an important part of the meal. My son, who is 12, seems to be hungry all of the time. I’ve tended to encourage him to eat bread as it is very filling. I’m now trying to find other, healthier foods that will both fill him up and supply nourishment to a growing young man.

This is one of the reasons I’ve been drawn to quinoa.
Quinoa is chuck full of nutrients. (If you’re curious about what quinoa is, please read my post from January 29, 2012.) It is also incredibly filling. When making a dish with quinoa, it doesn’t appear to make as big a meal as pasta will, but it is so filling that the first few times we had it, we over served ourselves. A little does go a very long way.

I don’t always feel like having to experiment with new foods. Sometimes it would be nice to just grab a box and some cans and just throw everything together. But I know that in the end, I will regret it and spend the next day being congested or totally spaced out due to other additives, thus losing an entire day just to save some time the night before. Not worth it. I also know that the better we are all eating today will have long range benefits as well. Better dental visits, fewer Dr. visits, less weight gained and children with no behavior issues due to additives, just to name a few.

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I am thankful that we are able to have me be a stay at home mom so I can take the time to provide better meals.  I’m also able to get out in the garden more so we can have fresh food as well as safely preserved foods through canning and freezing.

I think I’ll go make some quinoa and cheese for tonight’s supper. I might even throw in some broccoli and ham for good measure!


 
 
_In my search to find lower carb, nutrient dense foods, I have discovered Quinoa, pronounced keen waa. It’s very unique in that it’s not a grain, but a seed, coming from a plant related to beets, chard and spinach. Because it doesn’t come from grass family plants, it is great for people with food sensitivities, especially wheat and gluten intolerance. Yes, it is gluten free.
It’s also filled with nutrients: It’s an excellent source of magnesium. 1 serving of quinoa can meet 48% of the daily value that we need. It’s rich in manganese, iron, tryptophan, copper, zinc, potassium and phosphorous. It’s rich in protein, calcium and iron. It contains all nine essential amino acids including lysine, which is necessary for cellular renewal. It is an excellent source of fiber and starch.
It tastes somewhat nutty when cooked.
Often quinoa still has soapy saponins that coat the seeds, it is a good idea to thoroughly wash the seeds to remove any remaining saponin residue. I just measure the quinoa into the cooking pan and cover the seeds with water, stirring the water to rinse the seeds. I then drain them in a fine-meshed strainer. I do this three times before adding the water for cooking. You can taste a few seeds to see if they are still bitter. If so, just rinse again.
I am still learning different ways of preparing it, but it’s very easy to cook. The basic recipe is 1 cup quinoa to 2 parts water and cook for about 20 minutes until the water is absorbed. I have read that using less water will give it a different, nuttier texture and may try this soon.
Once the quinoa is cooked, you can use it just like rice or couscous. I made stir-fry for supper last night and it was really good. The bonus was that my husband didn’t complain he was hungry an hour later like he does when we eat rice.
Just adding garlic, butter and sea salt is also very tasty. Adding some cooked veggies to it is also good.
I’m looking forward to learning more about this wonderful food & sharing it with you!

 

Information on this page is not approved by the FDA and is provided as educational information, not medical advice.